Cooking Instructions

• For the Peaches & Pork Chops:

• Season the pork with salt, black pepper, the allspice, and 1 Tbsp of oil
• Preheat grill on high, (optional: a pan heated to medium-high), place the pork and sear both sides (3-4 mi. On both sides until internal temperature reaches 145f degrees)
• Once you have an even golden-brown sear across all sides, take it out from the grill or pan and set it aside.
• Season peaches with a small amount of oil and grill for 8-10 minutes, turning the peach slices as they brown and caramelize. Transfer to a saute pan.
• Lower the heat to medium melt ½ Tbsp of butter in the pan, then add the sliced peached
• Lower the heat to a simmer and in the middle of the pan, add the Dijon mustard, wine, water, and whisk together to start making a sauce.

• For the Grits:

• To serve:

• Divide grits and pour an even layer on to two plates.
• Slice pork across into about 6 pieces (depending on size), and place on the grits.
• Pour the Peaches and sauce on top of the sliced pork.
• Garnish with fresh thyme.

For the Grits:

Place milk and water in a medium saucepan. Bring to simmer on medium/high heat. Stir in salt and slowly begin adding in grits, stirring constantly. Reduce heat to low to simmer and continue stirring for 5-8 mins. Stir in butter, honey, and chili flake until melted. Finish with cream, stir until smooth. Cover and keep warm until ready to serve.

To serve:

• Divide grits and pour an even layer on to two plates.
• Slice pork across into about 6 pieces (depending on size), and place on the grits.
• Pour the Peaches and sauce on top of the sliced pork.
• Garnish with fresh thyme.